Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins
2 hrs at 325°
10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate.

  • Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender.

  • Transfer meat to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining one clove garlic. Cook and stir for 30 seconds. Add beans; cook and stir for 2 to 3 minutes or until heated through.

  • Transfer beans to platter with beef. Sprinkle with cracked black pepper, Parmesan cheese, and additional parsley. Serve with sauce.

Nutrition Facts

389 calories; total fat 12g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 112mg; sodium 899mg; potassium 845mg; carbohydrates 20g; fiber 6g; sugar 3g; protein 45g; trans fatty acid 0g; vitamin a 474IU; vitamin c 9mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 10mg; vitamin b6 1mg; folate 36mcg; vitamin b12 3mcg; calcium 125mg; iron 5mg.

Reviews (2)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
Such a great blend of flavors. I made it with locally grown beef which always gives a recipe a head start, but the blend of tomatoes with red wine, anchovy and olives is super. Also liked that it was paired with beans rather than pasta. Will be making this one again for sure.!
Rating: Unrated
i sometimes kid bhg about being too bland, but this pot roast recipe is fantastic. am not quite sure what moldovan cut of beef i used, but it was fresh and ended up very tender. of course i have to put a shout out to the wonderbag, every meat dish can use an overnight in that fabulous contraption.
Rating: Unrated
oh and of course no canned beans, btw, no excuse for not using local dried beans.